Post by Jody on Apr 13, 2018 21:52:18 GMT -8
Ingredients
6 oz. bacon, roughly chopped
2 lb. flank steak, cut into 1 1⁄2″ strips
Kosher salt and black pepper, to taste
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 Cubanelle or green pepper, thinly sliced
6 oz. tomato paste
1 tbsp. cumin
1 tbsp. dried thyme
1 tbsp. dried oregano
5 cloves garlic, finely chopped
1 bay leaf
1⁄2 cup dry white wine
2 cups beef stock
1 cup (16-oz.) can whole peeled tomatoes, crushed
1⁄2 cup halved, pitted, green olives
1⁄3 cup sliced jarred pimiento peppers
3 tbsp. capers, rinsed and drained
1 tbsp. white wine vinegar
1⁄4 cup roughly chopped cilantro
Instructions
Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer to a plate, leaving fat in pot. Season steak with salt and pepper.
Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion and peppers; cook until soft,
about 4 minutes. Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes.
Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and steak to pot with stock and tomatoes; boil. Reduce heat to
medium-low; cook, covered, until steak is very tender, 2–3 hours. Remove steak, and shred; return meat to pot with olives, pimientos,
capers, and vinegar. Cook until sauce is slightly thickened, about 30 minutes. Stir in cilantro before serving.
6 oz. bacon, roughly chopped
2 lb. flank steak, cut into 1 1⁄2″ strips
Kosher salt and black pepper, to taste
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 Cubanelle or green pepper, thinly sliced
6 oz. tomato paste
1 tbsp. cumin
1 tbsp. dried thyme
1 tbsp. dried oregano
5 cloves garlic, finely chopped
1 bay leaf
1⁄2 cup dry white wine
2 cups beef stock
1 cup (16-oz.) can whole peeled tomatoes, crushed
1⁄2 cup halved, pitted, green olives
1⁄3 cup sliced jarred pimiento peppers
3 tbsp. capers, rinsed and drained
1 tbsp. white wine vinegar
1⁄4 cup roughly chopped cilantro
Instructions
Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer to a plate, leaving fat in pot. Season steak with salt and pepper.
Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion and peppers; cook until soft,
about 4 minutes. Add tomato paste, cumin, thyme, oregano, garlic, and bay leaf; cook until lightly caramelized, about 3 minutes.
Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and steak to pot with stock and tomatoes; boil. Reduce heat to
medium-low; cook, covered, until steak is very tender, 2–3 hours. Remove steak, and shred; return meat to pot with olives, pimientos,
capers, and vinegar. Cook until sauce is slightly thickened, about 30 minutes. Stir in cilantro before serving.